Gluten-Free Cherry Thyme Clafoutis

1. 1

   Preheat the oven to 400 F degrees.

2. 2

   Blend the eggs, almond milk, maple syrup, seeds from 1/2 of a vanilla bean (or vanilla extract), and a pinch of sea salt in a blender (or whisk by hand). Blend (or whisk) the ingredients until smooth. Add the zest of 1 lemon and a teaspoon of fresh thyme. Add the almond flour and continue to blend/whisk until smooth and no lumps remain. Let the batter rest for at least 30 minutes in the fridge (or overnight).

3. 3

   Slide a cast iron skillet into the oven for a few minutes to warm up. Add enough avocado oil (or other high-heat cooking oil) to the bottom of the skillet to coat the bottom and sides. Pour half of the batter into the skillet and slide back into the oven for about 3 to 4 minutes. Distribute the cherries evenly over the batter and pour the remaining batter over the cherries. Bake for about 25 to 30 minutes or until puffy and golden brown and a skewer inserted into the cake comes out clean. (It will deflate as it cools).

4. 4

   Cool for about 10 minutes before serving. Dust with confectioners' sugar, slice into wedges, and serve. Store in the fridge for a day.

5. 5

   Notes: You can prepare the batter the day before and let it rest in the fridge overnight. If using frozen cherries, defrost, drain, and blot dry with a paper towel. When baking, I like to add half of the batter at a time so that the cherries don't sink to the bottom. If you don't have the patience, pour the entire quantity of batter into the skillet and scatter the cherries evenly over it. If you don't have fresh thyme, omit (dried thyme is a poor substitute).

* Per serving · 4 servings · Values may vary.

No additional tips available.